Well, tonight I've finally reopened the brewery. And on tonight's menu, is my home grown Dunkelweizen. It's a bit of a mix in that I've taken some pieces from various recipes and a bit of advice from the local Homebrew Store.
I started out with this recipe
3 Gal - Distilled Water
6 oz - Muntons Crushed Crystal Malt - Lovibond 64.0
4 oz - Weyermann Chocolate Wheat - Lovibond 500/EBC 1000
6.6 lbs- Muntons Wheat Malt Extract (2 Cans)
1 oz - Mt. Hood Hop Pellets - Alpha's at 5.0 - Full Boil, 60 Mins
.7 oz - Mt. Hood Hop Pellets - Alpha's at 3.7 - Final 5 Mins
19 IBU Total
1 Gal Distilled
1 Gal Spring
+ Additional Distilled for 5 Gal after boil loss, spills, etc. - 3 Quarts plus a half cup.
Waste - 3.25 Cups of Wort/Hop Residue/Tube Flush
OG Sample - 1 Cup
Plus I may have overfilled originally by a cup or two.
Wyeast 3056 Bavarian Wheat BL (15Apr08) - I am a bit worried about this as this packet sat in the fridge during a 36 hour power loss, it stayed cool, but not 40's. Unfortunetly I didn't apparently slap hard enough to break the nutrient pack. Lesson learned, final temp of the wort was 74 degree's F.
OG unadjusted is 1.049. Gotta adjust for temp
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2 comments:
No worries man, the little packet inside the yeast smackpack is just nutrients. It won't hurt anything if you don't smack it. It's just a good way to know your yeast is still good, especially nice if it's been sitting in the fridge for a few months.
And no worries about the power going out. I've been known to smack a yeast pack and leave it out at room temperature for a few days before actually pitching it. No problems what so ever.
It sounds like you'll have a nice tasty beer and those Mt. Hood hops are nice!
Yah, I'm curious as to how the warmer temp in my basement changes how the beer ferments also.
Take it easy man!
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